Description
A comforting creamy pasta dish filled with vibrant summer vegetables, perfect for any occasion.
Ingredients
Scale
- 12 ounces pasta (any shape you prefer)
- 2 tablespoons olive oil
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup fresh spinach
- 1 cup heavy cream (or coconut milk for dairy-free option)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta: Bring salted water to a boil in a large pot. Add the pasta and cook until al dente. Drain and set aside, reserving some pasta water.
- Sauté the veggies: In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, bell pepper, and minced garlic. Sauté for about 5 minutes until tender.
- Add tomatoes and spinach: Toss in the halved cherry tomatoes and fresh spinach. Cook for another 2-3 minutes until the spinach wilts.
- Make it creamy: Pour in the heavy cream, stirring to combine. Season with salt and pepper to taste.
- Combine pasta and sauce: Gently toss the drained pasta with the creamy sauce. If needed, thin with reserved pasta water.
- Serve: Remove from heat. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg